Goes Well With

Named for the Piave River in the Veneto region in northeast Italy, Piave is often described as a young version of Parmigiano-Reggiano. Milk is drawn, in two separate milkings, from Bruna Alpina cows which graze in the Alpine pastures north and east of Venice. Made with pasteurized milk and aged over one year, it has a concentrated sweet, crystalline paste with a tropical fruit flavor and finishes with a slight stone earthiness. It pairs well with traditional Italian dishes such as risotto and polenta, or enjoy it as a table cheese or shaved over bitter greens. It pairs well with richer white wines, such as Chardonnay, medium-weight reds, such as Merlot and some Zinfandels.